+ Add Critic Score

Submit a Critic Score

Score:

Name of Critic:

Close

Sonoma Coast Vineyards Pinot Noir Sonoma Coast Bodega Ridge 2004

Winemaker's Notes:

Our 2004 Pinot Noir from the extreme Sonoma Coast was affected by a late season hot spell. Spring and summer were fairly typical, but in early September a major heat wave covered all of northern California and dramatically accelerated fruit development. We benefited greatly from our proximity to the cooling Pacific Ocean. Temperatures throughout the Russian River Valley were hitting 100o-110oF for days in succession. Heat is not beneficial to Pinot Noir; rapid, uneven ripening results in loss of varietal character. Temperatures on the Sonoma Coast were in the upper 80's, fortunately not hot enough to be damaging, instead giving delicious riper fruit characteristics that combined nicely with our normally high acid profiles.The grapes for the 2004 Sonoma Coast Pinot Noir come from the Abbott, Baranoff, Clary, Koos, Leepin, Nunes, and Zephyr Vineyards. Barrels from Tonnellerie Sirugue, a small family-owned barrel-maker located in the heart of Burgundy, are ideal for the majority of our new oak use. These barrels are 36-month air-dried with medium plus and elegant plus toast: 50% new barrels. Each lot was pressed at approximately 3o-5o Brix; the wines were then placed in barrel where they completed their secondary malolactic fermentation. Barrels were racked and blended within each vineyard. After their initial 9 months in barrel, the wines were racked in the late spring of 2005, blended, then returned to their same barrels. The final blend was very lightly fined with fresh egg whites, thus preserving both richness and texture. After an average of 20 months in barrel, the wine was lightly filtered into bottle.Tasting Notes: This wine will evolve nicely from the long aging period in barrel, during which the delicate nuances of Pinot Noir developed beautifully. Our 2004 Pinot Noir will continue its evolution in bottle for the next 5-8 years, with the fruit and wood tannins continuing to meld into a silky texture. The rich, complex fruit character was enhanced by the warm late growing season, making this vintage particularly voluptuous but balanced nicely by naturally high acidity.Anthony Austin, WinemakerJanuary 8, 2007The grapes were harvested before sunrise in order to keep them as cool as possible. Getting the fruit picked quickly and into the cold confines of the winery was critical this year. Fruit was de-stemmed into one-ton fermenters and combined with 25% to 30% whole clusters, depending on stem ripeness. In order to harmonize the various components, we began with a prolonged cold soak at under 48oF to extract a broad spectrum of flavors without the alcoholic extraction of excess tannin. Cold soak duration was a lengthy 9-10 days on average and was ended by spontaneous wild yeast fermentation, giving expression to micro-flora. The wine was then inoculated with Assmanhausen yeast in order to finish fermentation with a focus on fruit expression. Hand punch downs were done 2-3 times daily; gentle manipulation of the cap assured a balanced extraction.Months in barrel: 20-22 monthsOak: 50% new French oak

  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • List It
  • Add Review
3.86 5 0.5
Average Rating Rate It Add
Sonoma Coast Vineyards:
Sonoma Coast Vineyards produces handcrafted wines exclusively from the Sonoma Coast appellation - wines of exceptional quality and character that will be recognized as the highest representation of excellence. Focusing on Pinot Noir and Chardonnay, with a small production of cold climate Syrah, Sonoma Coast Vineyards makes wines that embody the qualities and character that have shown the Sonoma... Read more
Sonoma Coast Vineyards produces handcrafted wines exclusively from the Sonoma Coast appellation - wines of exceptional quality and character that will be recognized as the highest representation of excellence. Focusing on Pinot Noir and Chardonnay, with a small production of cold climate Syrah, Sonoma Coast Vineyards makes wines that embody the qualities and character that have shown the Sonoma Coast appellation to be one of the great growing regions of the world for these varietals. Growing grapes in the dramatically cool western reaches of Sonoma County is complex and demanding - but truly worth the risk. The resulting fruit produces wines that are elegant and intensely structured. Wine writer Robert Parker identifies the Sonoma Coast appellation as "where world class Pinot Noirs and Chardonnays are being made that are every bit as complex and complete as the greatest wines of France." (Savor Wine Country Magazine, Fall 2002) Under the direction of winemaker Anthony Austin, Sonoma Coast Vineyards wines display elegance, harmony, and balance. The 2002 vintage represented Anthony's 32nd harvest. Having studied under and assisted famed winemaker Andre Tchelistcheff, Anthony went on to become the founding winemaker at Firestone Vineyards. During his ten years at Firestone Vineyards, he helped to elevate the Santa Barbara region and Firestone Vineyards to new heights. Anthony's Austin Cellars wines won broad international acclaim and remain highly sought after collectibles. Anthony brings his vast knowledge and experience to Sonoma Coast Vineyards' mission of producing exceptional wines from the renowned Sonoma Coast appellation. By carefully selecting the vineyards and working closely with each grower, Anthony obtains ripe, balanced fruit from these climate-challenged vineyards. His love for his craft, and the character of the appellation, is reflected in every glass of wine he produces. Read less

Member Reviews for Sonoma Coast Vineyards Pinot Noir Sonoma Coast Bodega Ridge

Add your review
Snooth User: wine evangelist
9523438
5.00 5
11/02/2008

Five glasses


External Reviews for Sonoma Coast Vineyards Pinot Noir Sonoma Coast Bodega Ridge

External Review
Source: Premium Wine & Spirits
05/22/2011

Focused and concentrated, with raspberry, white pepper and smoke aromas and layered wild berry, plum and mineral flavors that finish with ripe but still firm tannins. Ends with a nice mineral and pebble edge. Drink now through 2012.


External Review
Source: Premium Wine & Spirits
01/10/2013

A wine that blends fruit from seven vineyards and seven clones, this bears a family resemblance to the more expensive Balistreri Vineyard bottling in its tart, crisp profile, although thereandrsquo;s some dark earth and cola notes layered over the pie cherry fruit.


External Review
Source: Premium Wine & Spirits
05/22/2011

Possesses the sort of elegance that is coveted by winemakers around the world. The lengthy stay in French oak barrels (half new) is evidenced in the warm, toasted nut and mocha flavors that never overwhelm the bright red fruit. Ripe red raspberry and maraschino cherry dominate on the palate, but they are laced with cinnamon, nutmeg and chocolate notes, creating a well-rounded and complex flavor on the tongue. The flavors are concentrated, but not heavy, and the alcohol does not overpower the fruit. Even at $60 I still feel as though this wine is a steal!


External Review
Source: Premium Wine & Spirits
06/19/2013

Big, deep, rich, powerful, supernally long, black fruit and roasted nut flavors.


External Review
Source: Premium Wine & Spirits
06/19/2013

Medium-light to medium ruby; attractive, spicy, cranberry and cherry fruit aroma; full body; rich, spicy, red berry fruit flavors; well balanced; medium-full tannin; lingering aftertaste.


External Review
03/08/2009

A Pinot Noir wine from California in USA. 2004 Sonoma Coast Vineyards Pinot Noir 750ml



Our 2004 Pinot Noir from the extreme Sonoma Coast was affected by a late season hot spell. Spring and summer were fairly typical, but in early September a major heat wave covered all of northern California and dramatically accelerated fruit development. We benefited greatly from our proximity to the cooling Pacific Ocean. Temperatures throughout the Russian River Valley were hitting 100o-110oF for days in succession. Heat is not beneficial to Pinot Noir; rapid, uneven ripening results in loss of varietal character. Temperatures on the Sonoma Coast were in the upper 80's, fortunately not hot enough to be damaging, instead giving delicious riper fruit characteristics that combined nicely with our normally high acid profiles.The grapes for the 2004 Sonoma Coast Pinot Noir come from the Abbott, Baranoff, Clary, Koos, Leepin, Nunes, and Zephyr Vineyards. Barrels from Tonnellerie Sirugue, a small family-owned barrel-maker located in the heart of Burgundy, are ideal for the majority of our new oak use. These barrels are 36-month air-dried with medium plus and elegant plus toast: 50% new barrels. Each lot was pressed at approximately 3o-5o Brix; the wines were then placed in barrel where they completed their secondary malolactic fermentation. Barrels were racked and blended within each vineyard. After their initial 9 months in barrel, the wines were racked in the late spring of 2005, blended, then returned to their same barrels. The final blend was very lightly fined with fresh egg whites, thus preserving both richness and texture. After an average of 20 months in barrel, the wine was lightly filtered into bottle.Tasting Notes: This wine will evolve nicely from the long aging period in barrel, during which the delicate nuances of Pinot Noir developed beautifully. Our 2004 Pinot Noir will continue its evolution in bottle for the next 5-8 years, with the fruit and wood tannins continuing to meld into a silky texture. The rich, complex fruit character was enhanced by the warm late growing season, making this vintage particularly voluptuous but balanced nicely by naturally high acidity.Anthony Austin, WinemakerJanuary 8, 2007The grapes were harvested before sunrise in order to keep them as cool as possible. Getting the fruit picked quickly and into the cold confines of the winery was critical this year. Fruit was de-stemmed into one-ton fermenters and combined with 25% to 30% whole clusters, depending on stem ripeness. In order to harmonize the various components, we began with a prolonged cold soak at under 48oF to extract a broad spectrum of flavors without the alcoholic extraction of excess tannin. Cold soak duration was a lengthy 9-10 days on average and was ended by spontaneous wild yeast fermentation, giving expression to micro-flora. The wine was then inoculated with Assmanhausen yeast in order to finish fermentation with a focus on fruit expression. Hand punch downs were done 2-3 times daily; gentle manipulation of the cap assured a balanced extraction.Months in barrel: 20-22 monthsOak: 50% new French oak

Photos

+ Add Image

Best Wine Deals

See More Deals

Pinot Noir Top Lists







Snooth Media Network